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Modern Turkish with a taste for the traditional.
It's no surprise that
chef Somer Sivrioglu's
has its roots in tradi-
tional Turkish cuisine
when you consider that
Sivrioglu spent the rst
25 years of his life in Is-
tanbul, where under the
tutelage of his mother,
a successful restaurant
consultant, Somer spent
most of his teen years
working at one restau-
rant or another learning
recipes that form the ba-
sis of many dishes on his
What is surprising
is that Sivrioglu spent
many years working on
the other side of hospi-
tality -- launching high
pro le restaurants and
brands like Lowenbrau
and Wagamama before nally taking the plunge to follow his passion and
open his own restaurant.
Efendy is a culmination of Sivrioglu's desire to provide an authentic
Turkish dining experience. Dishes run the gamut from traditional to the
best in new Turkish cuisine. e focus is on regional cooking and the meze
plate, tapas style dishes, are perfect for sharing.
To ensure your dining experience is as authentic as possible, Sivrioglu
has lled his kitchen with Turkish chefs -- each one a master of a di er-
ent regional cuisine. As for the cuisine -- Sivrioglu has excelled -- creating
a menu of lavish and tasty dishes for the Meze Bar that will please even
the most jaded palate. Highlights include the kadayi i karides - delectable
(and sweet) king prawns rolled in a crisp shredded pastry, fried to perfec-
tion and served on a bed of smoky capsicum dip that is a delight for the
taste buds. e pachanga boregi, pastry triangles stu ed with pastirma
and kashar cheese -- are crunchy outside and so and silky within and the
cheesy meetballs prove equally tasty.
As for mains, Sivrioglu has chosen from the best of his country's national
dishes. e slow roasted lamb shoulder melts in your mouth -- the crisp
pickled vegetables a great accompaniment to cut through the richness of
the meat. My companion opts for one of Efendy's trademark claypots. Her
lamb is accompanied by braised tomatoes and a creamy cheese that delivers
on all fronts.
Hardly able to move, our charming waiter still manages to persuade us to
try dessert. e mastic pudding beckons me and when it arrives the sticky
mastic is coated in a layer of burnt cinnamon that adds a rich depth to the
dish. My partner in crime opts for the traditional Turkish fare of baklava
-- this arrives in two guises - the traditional handrolled pastry with pista-
chio and honey drizzle and a new twist with walnuts that is simply superb.
Turkish co ee and a traditional apple tea round out the meal which leaves
us deeply satiated.
79 Elliott St, Balmain.
Open Wed -- Sun for lunch and dinner.
Saturday and Sunday for breakfast from 9am - 2pm.
Bookings: 9810 5466.
European restaurant situated in
a heritage listed building on the
main strip of Darling Street in
The restaurant offers traditional
eastern European fare including
-- golden roasted duck with
sauerkraut and red cabbage,
grilled pork knuckle, smoked pork
ribs, large selection of schnitzels,
home made apple strudel, crepes
suzette and many m ore delicious
At La Boheme you will find one of
the largest beer lists in the Inner
West area. Our selection includes
Czech, Polish, Austrian, German,
Belgium beers on the tap and
bottled. We are fully licensed with
a bar license -- you can just stop
by for a drink or stay for a meal.
SPECIALS AT LA BOHEME RESTAURANT:
Monday -- free glass of wine with main meal
Tuesday -- closed
Wednesday, Thursday -- Schnitzel night -- built your own schnitzel for $ 19.90
Friday -- live music
Friday, Saturday, Sunday lunch -- 2 course meal for $ 29.90
La Boheme Café: serves breakfast and lunch until 4.00 pm
Special -- lunch under $ 10.00
Restaurant & Café
332 Darling Street, Balmain, NSW
Tel.: 02/9810 0829
NOW OPEN FOR DINNER
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